This Sunday come to the Fairmount Neighborhood Farmers Market between 10 am - 2 pm at the corner of Agate and 19th Ave for all your summer produce from Camas Swale Farm and pastured meat and poultry from Fair Valley Farm and Fog Hollow Farm.
Last weekend I made an Indian-inspired feast with our farmers market bounty. I marinated four Fog Hollow Farm chicken legs in a spiced yogurt baste and then roasted them above a layer of magenta and white baby turnips and green onions.
The turnips and onions were extra rich and flavorful from their long dousing in chicken juices and yogurt sauce. We devoured them along with saffron rice, this Instant Pot lentil dal, cucumber raita, and homemade naan.
Yogurt Basted Roast Chicken with Turnips and Onions4 chicken legs (thighs and drumsticks) on 1 whole chicken cut into pieces
1 bunch green onions, root ends trimmed
~18 baby turnips, stem and root ends trimmed
6 garlic cloves, minced
1/2 inch nob ginger root, peeled and minced
zest of one lemon
juice of one lemon
1/2 cup plain yogurt
1 Tbsp olive oil
1 tsp kosher salt
1/4 tsp cayenne pepper
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp garam masala
1. Mix together all of the ingredients of the marinade. In a large bowl, coat the chicken pieces in the marinade and allow to sit for at least two hours or overnight, refrigerated.
2. Preheat the oven to 375 degrees. Line the bottom of a large baking pan with the green onions and baby turnips. Place a baking rack over the vegetables and place the chicken pieces on top. Bake for about 35 minutes until the chicken is cooked through (with an internal temperature of 165 degrees). Baste the chicken pieces with some of the remaining marinade in the bowl halfway through the cooking.
3. Remove the roasting pan from the oven and turn on the broiler. Set the chicken and the roasting rack off to the side and remove the roasted vegetables to a serving bowl. Return the roasting rack and chicken to the pan and baste the chicken with the remaining yogurt marinade. Transfer under the broiler and cook for a few minutes until the skin becomes nicely charred. Transfer the chicken to a serving platter and serve with the roasted vegetables.